Name: Pumpkin Cheesecake Lasagna
Prep time: 30 min
Total time: 4 h 30 min
Yield: 12 - 15 serving(s)
Ingredients: 2 (8-oz.) pkg. cream cheese, softened; 1/2 c. (100 g.) granulated sugar; 1 c. heavy cream; 2 c. whole milk; 3 (3.4-oz.) pkg. instant vanilla pudding mix; 1 c. pumpkin puree; 2 tsp. pumpkin pie spice; 12 graham cracker sheets, divided; 1/2 c. store-bought or homemade caramel sauce, divided; Chopped roasted pecans, for serving

Step 1In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.

Step 2In a medium bowl, whisk milk, pudding mix, pumpkin, and pumpkin pie spice until smooth and thick.

Step 3Spread a thin layer of cream cheese mixture in the bottom of a 13" x 9" baking dish. Top with a layer of 6 or 7 graham crackers. Top with half of pudding mixture, then half of remaining cream cheese mixture. Drizzle with half of caramel. Repeat, ending with cream cheese layer (reserve remaining caramel until ready to serve).

Step 4Cover loosely with plastic wrap and refrigerate at least 4 hours or up to overnight.

Step 5Drizzle with reserved caramel. Top with pecans.